Every month for Secret Recipe Club, my mouth is watering as I look through all of my assigned blogs delicious recipes. This special holiday (#srcholidaytreats) was absolutely no different and may have been more so. First, her blog was overloaded with so many amazing recipes, but since this is a holiday reveal, I definitely wanted a treat.
My blog this month was Making Miracles by Rebekah and we chose her Crock Pot Pumpkin Spiced Latte. You can get the original recipe here. She made this several weeks back and I couldn’t get it out of my head after browsing her recipes severaltimes. We absolutely love making coffee drinks at home and this one couldn’t be more seasonal and delicious.
We absolutely loved this! It smelled delicious for hours, it tasted great and we’ve made it several times at my teens request to have more!
Note to Rebekah: You have a wonderful blog, with so many wonderful recipes. I read through your blog to get to know you better and know that you are dealing with a lot right now, and especially at holiday time. My prayers are with you and your family, and most importantly your son. I have thought of you so much since being assigned your blog and reading that post. I pray that all is well, and continues to improve. From my family to yours, I hope your holiday season is beautiful!
Here is Crock Pot Pumpkin Spiced Latte
Yields 10-15 servings
- 6 cups of milk
- 4-6 cups of strongly brewed coffee
- 1/2 cup of canned pumpkin puree
- 3 Tablespoons vanilla extract
- 1/2 cup of sugar
- 2 teaspoons cinnamon
- 3 - 4 cinnamon sticks
- whipped cream, if desired
- cinnamon, if desired
In your slow cooker, combine the strong coffee and the milk.
Using a mixer or blender, whip together the pumpin
Using a hand or stand mixer, whip together the pumpkin puree, vanilla extract, sugar and cinnamon until the are blended well.
Pour into the coffee/milk mixture and blend well. Add in the cinnamon sticks.
Heat on high in slow cooker for 2 hours.
When ready to serve, blend in small batches in your blender for added frothiness, or pour straight into mugs.
Top with whipped cream and a dash of cinnamon if desired.
This can be stored, covered in the refrigerator for up to 3 days.
To reheat: use a small pot on the stovetop over medium heat, stirring occaisonally until heated through. Rebekah does not recommend heating in the microwave.
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